Last night, I had my heart set on making some swiss chard. Unfortunately, I communicated this desire too late to my dear husband, who had already made it to the store and purchased another vegetable: broccoli. "Broccoli?," I said. "Ugh." Whenever I think of broccoli, I think of steamed floretts, tasteless and tough to chocke down. But I realized that I don't have to eat it like that. I had a change of heart and decided that I would roast the broccoli and make it awesome. So that's what I did. And it was awesome.
Roasted Broccoli
Two small heads of broccoli, base removed, cut into small florets
Olive oil, both plain and meyer lemon infused, about 1/4 cup total.
Crushed red pepper, a few shakes
Oregano, a few shakes
Sea Salt, two shakes
Fresh ground pepper, a couple of turns
Dried parsley, a few shakes
Onion powder, a few shakes
Preheat oven to 425. Place the cut broccoli in a bowl. Add the remaining ingredients and combine with your hands. Place in a casserole dish. Roast for about 30 minutes, stirring occassionally, or until the broccoli is tender.
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I started roasting broccoli last year and now it's the only way I want to eat it!
ReplyDeleteIt was awesome.
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